Homemade Chili Sauce
A vibrant and versatile chili sauce bursting with authentic Mexican flavors, ideal for enhancing tacos, enchiladas, or as a zesty dip.
Ingredients
- 4 large dried ancho chilies stemmed and seeded
- 2 large dried guajillo chilies stemmed and seeded
- 1 cup hot water for soaking
- 0.5 medium onion roughly chopped
- 3 cloves garlic peeled
- 1 can (14.5 oz) crushed tomatoes
- 1 tsp dried oregano Mexican preferred
- 0.5 tsp ground cumin
- 0.25 tsp ground cinnamon
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper freshly ground
- 0.5 cup water or chicken broth
- 1 tbsp olive oil for cooking the sauce
Instructions
- Place dried chilies in a heatproof bowl. Pour hot water over them and let soak for 20-30 minutes until softened. Drain, reserving some soaking liquid.
- In a blender, combine the softened chilies, chopped onion, garlic, crushed tomatoes, oregano, cumin, cinnamon, salt, and pepper.
- Add 1/2 cup water or chicken broth. Blend until completely smooth. If the mixture is too thick, add a little of the reserved chili soaking liquid or more water, a tablespoon at a time, until desired consistency is reached.
- Heat olive oil in a medium saucepan over medium heat. Pour the blended chili mixture into the pan.
- Bring to a simmer, then reduce heat to low, and cook, stirring occasionally, for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Taste and adjust seasoning if necessary. Serve warm or at room temperature.
Notes
Adjust spice level by varying chilies. For a smoky flavor, roast chilies before soaking. Store refrigerated for up to a week or freeze for longer. Add a pinch of sugar to balance acidity if desired.